Time: 45 Minutes | Serves: 4-6
A sizzling skillet of spiced tomatoes and perfectly poached pasture-raised eggs served with toasted sourdough bread— breakfast just got bold and better for you. Did you know pasture-raised eggs have up to 2x more omega-3s and 6x more vitamin D than conventional eggs? Shakshuka never looked (or felt) so good.

Ingredients
- 1 lb. organic breakfast sausage
- 1 small onion, diced
- 1 medium red pepper, diced
- 4 cloves garlic, minced
- 1 (28 oz.) can diced organic tomatoes, lightly drained of access liquid
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 1/2 cup feta cheese
- 6 Large Alexandre Pasture Raised Eggs
- 1/4 cup cilantro, minced
- 1/4 cup parsley, minced
- Sourdough Bread, for serving

METHOD
1. Preheat the oven to 375°F. Heat an oven-proof skillet over medium heat. Add the breakfast sausage and cook until the sausage is cooked through, about 7 minutes. Transfer to a bowl with paper towels to blot out some of the oil. 

2. In the same skillet with the leftover sausage fat, add the onion and bell pepper and cook for 10 minutes or until they become soft and translucent. Add the garlic and cook for an additional minute or until fragrant.

3. Pour in the tomatoes, paprika, cumin, coriander, and sea salt. Bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes or until the tomatoes thicken. Stir in the sausage and crumbled feta cheese.

4. Create 6 small nests in the thickened tomato mixture. Gently crack the eggs into the nests. Place the skillet in the oven to cook for 15 minutes or until the eggs are set to your desired consistency.

5. Garnish with cilantro and parsley and serve with fresh sourdough bread. Enjoy!